Name: Braised Lamb and Scorpion
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Sheep Spine; 1 piece radish; 1 tbsp Rapeseed oil; 1 bag Braised base material; 10g ginger; 1 Green onions; 2 pieces parsley; 4 teaspoons Cooking Wine; 10 pcs pepper; 4 pcs Dried sea pepper

Braised Lamb and Scorpion

1. Remove the spine of the sheep and chop it into a big tuo.

2. Put ginger slices, green onions, and 4 teaspoons of cooking wine;

3. Soak in water for 2 hours;

4. Rinse the blood with cold water;

5. Pan under cold water and wash away the froth with cold water.

6. 1 tablespoon of rapeseed oil, stir-fry the base material in braised sauce under a low fire to give the flavor;

7. Pour into the vertebrae;

8. Stir-fry evenly and pour cold water to a boil;

9. 1 round radish, cut into the bottom of the pressure cooker;

10. Put the vertebrae soup in;

11. Press for 20 minutes;

12. After the pressure is relieved, pour it into a soup pot, sprinkle coriander, spring onion, pepper, dried sea pepper, and heat it with an induction cooker.

13. Vegetables can be eaten hot while eating.

Braised Lamb and Scorpion

Ingredients

Braised Lamb and Scorpion

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